Easy Pound Cake Recipe made with fresh lemon juice and lemon zest. Such a great tasting and easy cake!
- 3 ¼ cups flour (about 416g) or 1 pound
- 2 cups butter - softened at room temperature (454g) or 1 pound
- 8 large eggs
- 2 cups sugar (402g) or 1 pound
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of one lemon You get the zest by grating the back of the lemon. Avoid grating the white part as that is bitter.
- 2-3 tablespoons freshly squeezed lemon juice from 1 lemon
- ½ cup whole milk
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Preheat oven to 350 degrees Fahrenheit (180 degrees C).
Rub two 5 by 9-inch loaf pans with butter. Place a tablespoon of flour in each pan then swirl around so the flour coats the pan. Discard the excess flour.
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Place sugar and butter in a bowl then cream together using a hand mixer until light and fluffy.
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Add eggs one at a time to butter and sugar, mixing each time you add until all the eggs are incorporated.
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Add the milk, lemon juice, and lemon zest then mix until just incorporated.
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Add half of the flour with the salt and baking powder. Mix well until just combined. Add the remaining flour and mix until just combined.
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Divide batter evenly between the prepared pans. Level the top.
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Bake in preheated oven for 1 hour 10 minutes until a toothpick inserted in the middle of both cakes comes out clean.
1. Be careful not to overmix your batter. Once you add the flour, mix until just combined.
2. To store this cake let it cool completely then tightly wrap with plastic wrap. Store at room temperature for up to 2 days, in the fridge for 1 week and in the freezer for 3 months.
3. You can bake this Lemon Pound Cake in a 12 cup bundt pan. Note that this will take more time than baking in the loaf pans. I recommend that you start checking the cake around 1 hour. If it is browning quickly without being done inside, loosely cover it with aluminum foil.